Thaw frozen peas. Finely chop onion, carrot, celery, and garlic (do not roast). In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours. Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.

Nutrition Facts
(Two Pea Soup)

Servings Per Recipe 6,

cal. (kcal) 267,

Fat, total (g) 5,

chol. (mg) 25,

sat. fat (g) 1,

carb. (g) 35,

Monosaturated fat (g) 2,

Polyunsaturated fat (g) 1,

fiber (g) 13,

sugar (g) 9,

pro. (g) 21,

vit. A (IU) 5199,

vit. C (mg) 25,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 3,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 149,

sodium (mg) 663,

Potassium (mg) 595,

calcium (mg) 71,

iron (mg) 3,

Percent Daily Values are based on a 2,000 calorie diet

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